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Spicy Gingersnaps to Amaze Your Guests

by Cortney Galster on December 07, 2012

Cortney Galster

About the Author

Born and bred in Minnesota, Cortney Galster is a small business consultant, writer and shoe-aholic living in the Twin Cities. She lives in the suburbs with her darling husband, adorable baby, and giant drooling dog. You can read more of her work at <a href="http://themommyhoodproject.com"> The Mommyhood Project</a>, <a href="http://www.cupcakemag.com/author/cortney/"> CupcakeMag</a>, and <a href="http://www.cupcakemaglittles.com/author/cortney/"> CupcakeMag Littles</a>.

About the Blog

WhatToExpect.com supports Word of Mom as a place to share stories and highlight the many perspectives and experiences of pregnancy and parenting. However, the opinions expressed in this section are those of individual writers and do not reflect the views of Heidi Murkoff of the What to Expect brand.

I've always loved gingersnap cookies. And my hubby is a serious addict when it comes to cookies of any kind — although these spicy gingersnaps are his absolute favorite! If you're looking for a great recipe to add to your holiday baking repertoire, this is the one you've been looking for. It's delicious, super simple to make, and everyone that I've ever met has raved about how good these cookies are. For an added little delight, try heating these cookies up for fifteen seconds in the microwave before you eat them. It makes them absolutely delectable!

1. Preheat your oven to 350 degrees.2. In a mixing bowl, combine the first five ingredients until they're well blended.3. In a separate small bowl, mix the rest of the dry ingredients with a whisk. Combine with the other ingredients and make sure to mix it super well!4. Prepare your baking sheets by rolling some parchment paper out onto them.5. Using your hands or a cookie scoop, roll the dough into one inch balls. Then roll them in a bowl of sugar until they're well coated.6. Bake until the cookies are cracked on the top, about 10 minutes.7. Let cool — and ENJOY!

As a side note, these spicy gingersnaps always seem to disappear super fast at our house — so even though this recipe makes a ton of cookies, I'll still sometimes double it and freeze most of the batch so that I'm not making them multiple times around the holidays! If your family doesn't go through cookies as fast as mine does, feel free to cut this recipe in half. It works just as well and won't leave you with massive amounts of cookies on your hands!